发酵型红枣米乳饮料的工艺研究  

Study on Processing Technology of Fermented Jujube and Rice Beverage

作　　者：谢小瑜[1] 覃俊达[1] 陈奇[1] Xie Xiao-yu;Qin Jun-da;Chen Qi(Liuzhou Vocational ＆ Technical College,Liuzhou Guangxi,545006,China)

机构地区：[1]柳州职业技术学院,广西柳州545006

出　　处：《柳州职业技术学院学报》2018年第5期111-116,共6页Journal of Liuzhou Vocational & Technical College

摘　　要：以红枣、大米为主要原料通过预处理加入脱脂乳粉、蔗糖调配后,利用乳酸菌发酵获得红枣米乳发酵饮料。通过单因素和正交分析试验确定饮料的最佳工艺条件。结果表明,大米最优烘烤条件为180℃,10min;最适米水比为1:9,耐高温α—淀粉酶和糖化酶最适添加量分别为40U/g、300 U/g;最优的发酵工艺条件为大米汁与红枣汁3:2混合,加入4%的发酵剂、3%蔗糖、1%脱脂乳粉,42℃发酵6—8 h。最终所得的产品为棕红色,口感细腻、质地均一、酸甜可口、风味独特。Using jujube and rice as raw materials, after the processes of pertreatment, blending with skimmed milkpowder and sucrose, inoculated with Lactic acid bacteria starter, a kind of jujube and rice based fermented beveragewas made. Through comprehensive evaluation of single factor test and orthogonal test, the best technologicconditions was obtained as follows： The optimal baking condition was at 180℃ for 10min; The optimal rice：water（weight） was1： 9; The optimal additive amount of a-amylase and additive amount of glucoamylase are 40 U/g and300 U/g separately for liquefaction and saccharification; The optimum fermentation conditions were that rice slurrywas mixed with jujube juice 3：2, adding 4% fermentation agent, 3% sucrose and 1% skim milk powder, fermenting at42 C for 6-8 h. This product is a kind of brown red drink which is characterized by uniform texture, unique flavorand lubricating delicate taste.

关 键 词：红枣 米乳 发酵饮料 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]